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Pizza aux Lardons et Comté
Greenveil's read: consider avoiding.
- Critical
- Filling59%—
- Sauce tomate cuisinée22.3%—
- Water36.7%—›
- Double concentrated tomato20.5%—
- Wheat flour10.3%—›
- Extra virgin olive oil5.1%—
- Dehydrated onion2.6%—
- Sugar1.3%—›
- Flavouring0.6%—
- Dried garlic0.3%—›
- Piment doux0.2%—
- Smoked cooked lardoons0.2%—
- Pork breast<0.1%—
- Salt<0.1%—›
- Dextrose<0.1%—›
- Smoke flavouring<0.1%—
- Flavouring—
- Preservative—
- E301—
- E250⚠ High
- Emmental—
- Comté—
- Milk—›
- Black olive—›
- Olives avec noyau—
- Salt—›
- Acid—›
- E270—
- Stabiliser—
- E579—
- Dried oregano—
- Dried basil—
- Cooked pasta—
- Wheat flour—›
- Water—›
- Yeast—›
- Salt—›
- Sugar—›
Show original label text
59 % garniture : 22,3% sauce tomate cuisinée (eau, purée de tomates double concentrée, farine de _blé_, huile d'olive vierge extra, oignons déshydratés, sucre, arôme, ail déshydraté, piment doux), 16,4 % lardons cuits fumés décongelés (poitrine de porc (origine France), sel, dextrose, arôme de fumée, arôme, conservateurs : ascorbate de sodium, nitrite de sodium), 12,7 % Emmental (_lait_), 5,3 % Comté (_lait_, 2,1 % olives noires entières confites (olives avec noyau, sel, acidifiant : acide lactique ; stabilisant : gluconate ferreux), origan déshydraté, basilic déshydraté. 41 % pâte cuite : farine de _blé_, eau, levure, sel, sucre.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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